We all know that there is a pork recipe for every season, but Easter in particular is made for ham! Recently Chef Michael Formichella, president and co-owner of Chella Foods, noted that the combination of versatility, variety and value have helped make pork the “it” protein. The vast array of tasty recipes available for all occasions complement the product pork producers proudly offer to their customers.

The Pork Checkoff has been busy promoting ham, too, with a “Ham a Day” giveaway on Facebook. Fans of the Pork Be Inspired Facebook page were invited to share their favorite Easter ham recipes. Fans who posted their ideas up to March 22 were eligible for a daily drawing to win a ham coupon.

Pork Checkoff research has shown that 82% of North American households own a grill or smoker. It seems that 56% of those grill owners are grilling year-round. Responding to those figures, the Pork Checkoff sent out a nationwide media kit this spring promoting a recipe for Spiced Grilled Ham with Citrus Glaze. Groups such as the Ohio Pork Producers Council then built on this idea while promoting ham (and pork) in their own backyards. The Ohio Pork Producers Council Web site invites visitors to learn more about ham and meet a “ham farmer.” Central Ohio pork producer Mike Videkovich explains how he raises pigs as part of a 3-minute video on the Ohio Pork Producers Council YouTube channel.

I’ve got a 17-lb. ham in my freezer that is slated for my Easter Sunday dinner table. I’ve been browsing the Pork Be Inspired Web site, (drooling) and contemplating the perfect recipe to help please my dinner guests. I think I’m going to try the Cola Pineapple Glazed Ham recipe this year.

The Pork Be Inspired Web site offers a variety of ham recipes from which to choose. They’ve even provided some recipe options just in case you have ham leftovers! Is ham going to be part of your Easter menu? How do you like your ham? Do you have a recipe to share? Post it in the “comments” section here, or email lora.berg@penton.com. Best wishes for your Easter celebration from the National Hog Farmer staff.